Amaretto Cherries

This is just a quickie little blog post to introduce you to the wonders of Amaretto Cherries. If you have never soaked cherries in any type of alcohol before, you are in for a real treat. It’s a very simple process; essentially you replace the juice in which the cherries are packed with the alcoholic beverage of your choice. Amaretto is what is commonly used, with good reason, cherries pair beautifully with almonds. Give this a try, keep them in your fridge, and stay tuned for what’s to come. I have some wonderful recipes that make use of Amaretto Cherries.

Amaretto Cherries

1 6-oz. jar maraschino cherries, drained (SAVE JUICE!)

1 cup Amaretto liqueur

1 cup Ghirardelli bittersweet chocolate chips, optional

Soak the drained cherries in Amaretto 6-8 hours or overnight. Drain the cherries, reserving (and refrigerating) Amaretto for other use. Dry cherries with paper towels if you plan to dip them in chocolate.

At this point the cherries can be used, as is, in the recipe of your choice. If you would like to dip them in chocolate, place chocolate chips in a microwave-safe bowl, and melt on high, in the microwave, at 15-second intervals, stirring between each. Dip cherries in melted chocolate, and place on wax paper to dry.

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Dishing It & Digging It

Full Plate Thursday

Grace at Home

Friday at the Fire Station

Create, Bake, Grow and Gather

Weekend Inspiration Party
Share Your Style

Paula's No Rules Weekend Blog Party

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Pink Bikini

When the afternoon sun starts sinking in the Western sky it’s time to head to the deck with a cool cocktail.  Fruity and tropical is my choice for today and this recipe from Coastal Living is the perfect accompaniment to my afternoon snack.  A pleasure to imbibe from its coconut vessel, I feel like I’m on vacation, plus it’s so pretty!

Pink Bikini
From Coastal Living

Yield: 10 cups

Ingredients:

1 (1.75-liter) bottle raspberry lemonade

(we used Simply Raspberry Lemonade)

1 3/4 cups coconut rum

1 cup amaretto liqueur

Preparation:

Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice in a quick crack coconut.

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Seasonal Sunday

On the Menu Monday

Wow Us Wednesday

Almond Brunch Cake

This is an easy-to-make, unassuming little cake that I love serving to unsuspecting guests.  They generally give it a look, smile at me politely, ask for a small piece, then sink their teeth into it and say, "YUM!" a look of complete bliss on their little well-fed faces.  The first question out of their mouths is generally to ask what bakery makes this delicious cake, the next, of course, is to beg for the recipe once I tell them that I made it myself.

It's not an inexpensive cake to make as it requires an 8-ounce can of almond paste and that, if you've priced it lately, has really gotten to be expensive.  It also requires Amaretto.  Do not substitute anything else for this, I beg you, it really must have it.  The recipe is easy to follow and that alone should make up for some of the pain of the expense, and it will get you compliments every time.  You'll elevate from someone who bakes, to someone who should open a bakeshop in the eyes of your admiring friends.

It's forgiving in that you can use either an 8" or 9" spring-form pan (I used a 9" pan in the photo above), whichever you happen to have, and it lasts for about three days (if it hasn't been gobbled up by then).  I initially served it at brunch (hence the name), but now find it an appropriate, lighter dessert after almost any meal, or even suitable with a cup of afternoon tea.

Almond Brunch Cake

3/4 cup sugar
1 stick unsalted butter, room temperature
1 8-ounce can almond paste, broken into pieces
3 large eggs
1 tablespoon Amaretto
1/2 teaspoon almond extract
1/4 teaspoon Kosher salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar, for dusting

Preheat oven to 350 degrees F. Butter and flour the bottom and up the sides of an 8 or 9-inch springform pan. Using electric mixer fitted with the paddle attachment, beat 3/4 cup sugar and butter at medium-high speed until very light and creamy, about 5 minutes. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Amaretto, almond extract and salt. Whisk together flour and baking powder in small bowl; add to batter. Beat just until blended. Pour batter into prepared pan, spreading evenly.  Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.  Remove sides of pan and dust with powdered sugar and serve.


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